Rinse spinach, trim stems and boil in a large saucepan with a tiny bit of salt. Drain spinach and cool slightly. Empty the saucepan and melt the butter in it. Sauté the finely chopped garlic in the butter until translucent. Add the spinach and toss in the garlic butter. then shape everything together in a gratin dish, spread evenly and pour over the beaten eggs. Bake in the oven at about 200 °C until the egg is stiff. Bring to the table hot, pour the yogurt over it and dig in.
This spinach cake/casserole is also excellent as a side dish with lamb chops or possibly leg of lamb.
Our tip: Use the young, tender spinach from the farmers’ market!